Capri chocolate torte

10 servings

Ingredients

Quantity Ingredient
1½ cup Walnuts
⅓ cup Flour, all-purpose
8 ounces Chocolate, bittersweet or semisweet (not unsweetened)
½ cup Butter, unsalted, at room temperature
14 tablespoons Sugar
7 larges Eggs, separated, at room temperature
Powdered sugar

Directions

Position rack in center of oven and preheat to 350 F.

Butter a 9" diameter springform pan with 3" high sides. Line bottom with waxed paper. Finely grind the walnuts in a processor and mix with the flour; set aside. Melt the chocolate in a double boilerover simmering water until smooth; remove from over the water and cool slightly.

Using an electric mixer, beat the butter and 7 Tbsp of sugar in a large bowl until light and fluffy. Beat in the melted chocolate. Add yolks, one at a time, beating well after each. Continue beating until smooth and light, about 3 minutes. Mix in ground wanut and flour mixture.

Using clean, dry beaters, beat the egg whites in another large bowl until beginning to form soft peaks. Gradually add 7 Tbsp of sugar and beat to soft peaks. Stir ¼ of the whites into chocolate batter to lighten, then gently fold in the remaining whites.

Pour batter into prepared pan, smoothing out the top. Bake until a tester inserted in the center comes out with a few moist crumbs attached, about 40 minutes. Cool cake in pan 10 minutes. Run a sharp knife around the side to loosen the cake; release the pan sides and coll cake completely. (cake may fall as it cools.) Sift powdered sugar over the cake before serving.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-06-95

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